Batang Fish Soup

This recipe make 6-7 bowls of fish soup

Ingredients

Fresh Batang head and bones 

Use a generous amount of fish head & bones. Rinse and pat dry fish head and bones. Spray with oil. Bake in oven at 200 degrees until golden brown. It takes about 45 mins.

Fresh Batang fillet

Do not rinse with running water. Rinse once in a bowl of lightly salted water, slice and chill. Cook straight from the fridge.

2 pcs of Sole fish

Rinsed, pat dry, spray with oil, air fried at 180 degrees until crispy. Grind into powder.

Half a yam, about 8 slices, air fried or deep fried until golden brown 

Half a Napa Cabbage aka Wong Bok, cut into chunks 

Large chunk of old ginger, sliced

Seasoning

Fish sauce

Chinese wine

Salt and pepper to taste

3 garlic cloves, chopped

Fry in a small amount of oil until golden brown

Spring onions, chopped

Chinese parsley, chopped

Fried shallots

Making of fish stock

1. Add fish head and bones, ginger and sole fish powder to boiling water.
2. Boil for 15 mins before simmering for 30 mins.
3. Set aside.

Making of fish slice soup
You can cook one bowl at a time or all at once.

1. Sieve out the soup and discard the fish head and bones.
2. Add napa cabbage, yam, fish sauce, chinese wine, salt and pepper. Cook until cabbage turns slightly softened.
3. Add fish slices and bring stock to a rolling boil.
4. Garnish with spring onions, chinese parsley, fried garlic oil and fried shallots.
5. Serve immediately.

Dipping sauce
Chili padi, chopped
Garlic, minced
Ginger, minced
Soya sauce
Tau Cheo, paste or finely chopped
Water

Smoked Salmon

I did not have a smoker so I used Vanessa Tay's method to smoke my salmon. The recipe is from Jeffrey Yeo. 

Recipe: http://ovenbirdonwheels.tumblr.com/post/117483617363/kettle-smoked-ocean-trout-smoking-my-own-meats

Cure the salmon for two hours.

Line the wok with aluminum foil. Add 2 tbsp of rice grains & 2 tbsp of Long Jing tea leaves. I took out the extra piece of foil because it took too long to heat up. 

Oil the inset with olive oil. Rinse away the marinate on the salmon & dry it with paper towel before laying it skin down onto the inset.

Heat up the wok with medium fire. The moment you see smoke appearing, cover the wok with lid. Switch to smallest fire. Start timing 10 minutes.

The wok, inset & lid were purchased from Tott Store (Dunearn road) for $22.

Remove the lid & let it cool before storing in the fridge until ready to serve.

Flake it before serving over some salad.

Note:

Next attempt try 9 mins smoking.

Salmon & Potatoes Gratin

Angela Seah Thulin (Fun at Sassy's Kitchen) is a Singaporean living in Sweden. She picked up some good tips to make a good potato gratin from the locals & one of them was to boil the potatoes in cream.

I adapted her tip and boiled them in milk instead because I was planning to make a Mornay sauce for my gratin. The Mornay sauce can use the remaining milk from boiling the potatoes.

Here's a really cheesy and creamy potato gratin topped with salmon and cheese!

INGREDIENTS & METHOD

Boil 10 potatoes slices with 1 litres of full cream milk & 1 tsp salt. This is what's left after boiling.

Do not cover your lid as it will boil over.

Marinate salmon chunks with dried oregano herbs and a generous amount of salt.

Make a Mornay sauce by melting 100 gm butter, add 4 tbsp plain flour & stir until bubbling. Then gradually whisk & add the remaining milk from boiling potatoes. Whisk until smooth. Add 50 gm grated gruyere cheese & mix well. Add more cheese if you prefers. Season to taste.

If the sauce is too thick, just add more milk … the sauce should be runny like a creamy soup.

 

Pour sauce over potatoes in a baking dish

Laid your salmon over it. Bake at 180 degrees for 7 mins.

Topped with Pizza Plus cheese, leaving some space between the salmon.

If you topped the cheese evenly, it will melt into one lump of cheese.

Using fan grill mode, bake at 180 degrees until cheese turns golden brown.

Enjoy!

Pan Fried Teriyaki Codfish

Have you seen cod fish fillets that were sold in this cut?

At Song Fish, their cod fish are wild caught and deep freeze upon harvest to maintain its freshness. This cut, also known as baby cut is only available from Song Fish and is one of their top selling product. The fish bones have been completely removed and the portion is perfect for making porridge for your baby or toddler.

Cod fish is a popular fish with a mild flavour and dense, flaky white flesh. When prepared correctly, it will literally melt in your mouth. My favourite way of serving cod fish is with teriyaki sauce. Homemade teriyaki is fuss free and one of the best homemade sauce you must make because it goes well with many other ingredients like chicken, pork and seafood.

These cod fish cubes come individually frozen and easily taken out for thawing.

Gently dry your cod fish cube before cooking.

Homemade Teriyaki sauce is easily prepared by mixing equal amount of mirin, soya sauce and brown sugar. You may also add some ginger and freshly grounded black pepper. Simmer the mixture until sugar dissolves and its ready to use.

Heat up some oil until its very hot.

Place your cod fish skin down and switch to small fire.

Cover with a lid and let it fry for 10 mins. I did not open the lid and swirl the oil around slightly to make sure the skin gets to fry in the oil.

After 10 mins, the skin is crisp!

At this point, the cod fish is throughly cooked. The meat is extremely delicate and will easily fall off because it is 'Melt-in-the-Mouth', so please handle them gently with a turner. Turn them to one side to fry for 10 seconds before transferring them to the serving plate while making sure you place the browned side of the codfish up.

Add teriyaki sauce to the serving dish instead of pouring over the crispy skin. Garnish with some spring onions.

Thanks to Song Fish for these melt-in-the-mouth cod fish cubes!

You can order these cod fish cubes online and enjoy free delivery for a minimum purchase of $100* (usual $150).

* Promotion from 2nd to 13th June 2014.

*Simply quote SHC01 in your remarks during the checkout.

* Place your order before 5pm and delivery will be on the next working day.

* Exclusively for Singapore Home Cooks members.

Check out their flagship store opening in mid June 2014 at Chinatown Point.

Like them on Facebook for more updates!

- This is a sponsored post by Song Fish -

Pan Fried Salmon with Mango Chilli Salsa

How do you achieve that crispy crackling salmon skin yet moist and tender meat that melts in your mouth? Before I present you the science part of it, let me share this superb salmon recipe with you. After this post, you will never cook salmon the same way you did ever again! No more dry chalky salmon.

My favourite way of eating cooked salmon is with mango salsa. This greasy fish goes really well with some tanginess. And being so singaporean means I just had to ruin it with chilli. But trust me, the chilli gives this dish a punch on top of the sweet and tangy mango salsa.

First of all, get good quality salmon. At Song Fish, their frozen salmon fillets are quick freeze in Norway, shipped to Singapore and transported to the factory for packing individually. I love it that their salmon can easily be taken out for thawing. You can order these frozen salmon fillets online from one of the most established and leading frozen seafood and poultry supplier in Singapore.

Their processing plant is temperature controlled at 10 to 15 degrees celsius to maintain the freshness and quality of the salmon.

Finally, the recipe for this Pan-fried Salmon with Mango Chilli Salsa!

INGREDIENTS & METHOD

This makes mango salsa for 2 to 3 servings.

One mango, dice

Half a red onion, dice finely

One chilli padi, deseed and chopped finely

Juice and zest from one lime (about 3 tbsp of juice)

1 stalk of chinese parsley, finely chopped

Mix well and set aside in the fridge.

I am using air-flown fresh salmon (sashimi grade). You can order half or whole salmon and it will be deboned, sliced and packed for delivery to your doorstep. The whole salmon will come with its head and bones.

Dry your salmon throughly by giving it a firm squeeze with a paper towel around it.

Heat up 3 tablespoon of oil until its very hot. Laid your salmon skin down. Then, switch to low fire.

Using a flexible turner, pressed the salmon firmly to prevent it from curling for about 10 seconds.

Grind some salt and pepper over it before covering with a lid.

After 7 mins, the salmon fillet is ready. Depending on the thickness of your salmon fillet, you can gauge the doneness when the meat part turned light pink.

Flip to the other side and let it fry for 10 seconds.

It's done.

Served with some blanched asparagus. Topped with mango chilli salsa just before serving the dish so that the crispiness of the salmon skin maintains.

See how moist the meat is!

Thanks to Song Fish for these lovely salmon fillets.

You can order these salmon fillets online and enjoy free delivery for a minimum purchase of $100* (usual $150). They are also available in air-flown fresh salmon (sashimi grade) found under the category of 'Fresh Products'.

* Promotion from 2nd to 13th June 2014.

*Simply quote SHC01 in your remarks during the checkout.

* Place your order before 5pm and delivery will be on the next working day.

* Exclusively for Singapore Home Cooks members.

Check out their flagship store opening in mid June 2014 at Chinatown Point.

Like them on Facebook for more updates!

Last but not least, you can read more about pan frying your salmon from The Food Lab.

- This is a sponsored post by Song Fish -

Batang Fish in Tom Yum Sauce

Ingredients

1 Batang fish
2 tbsp Tom Yum paste
2 tbsp coconut cream or evaporated milk
1.5 cup of water
1 tsp fish sauce
6 lime leaves
2 tomatoes, quarters
1 stalk chinese parsley, cut into inches



Method

1. In a wok, add tom yum paste, fish sauce, lime leaves and water.
2. Using small fire, simmer for a minute.
3. Add fish and tomatoes.
4. Switch to medium fire, cook for 5 minutes on both side until fish is cooked.
5. Switch to small fire
6. Dish out the fish and tomatoes and lay them over the chinese parsley in a shallow dish.
7. Add coconut cream or evaporated milk to the sauce in wok.
8. Bring to a simmer.
9. Pour sauce over fish.
10. Garnish with more chinese parsley.

Notes

• I am using Hollyfarm tom yum paste.
• Simmer the sauce at the start and ending, else you ended up with little sauce. Add more water when necessary.

Shrimp Dumpling Soup

Thanks to Kymm Lee for sharing this recipe at Singapore Home Cooks!
This recipe make 24 large wantons or 30 small wantons


Ingredients

100 gm pork shoulder butt with some fats, finely chopped

100 gm fish paste

10 pcs tiger prawns, diced, set aside head for stock
5 water chestnuts, skin removed and diced

1 stalk spring onion, diced

Dumpling skin

Seasoning for wanton
1 tbsp fish sauce
1 tbsp chinese wine
1 tsp sesame oil
A pinch of salt and pepper

Stock
10 pcs of chicken feets
3 litres of water
6 cloves of garlic
30 gm of ginger, sliced
A handful of caixin, chopped into 1 inch length
1 stalk spring onion for garnish
Salt and pepper to taste


Method

Preparing stock

1. Simmer chicken feet with garlic and ginger for 1.5 hours
2. Add salt and pepper to taste
3. Discard chicken feet and prawn heads
4. Add caixin and boil for 2 mins
5. Set aside

Preparing shrimp dumplings

1. Mixed minced pork, shrimp, water chestnuts, fish paste, spring onions and seasoning together
2. Wrapped with dumping skin and seal the sides with water.
3. Placed them on a lightly floured surface
4. Bring a pot of water to boil
5. Add a few pieces of dumplings at a time to prevent over crowding
6. Boil for 2 to 3 mins
7. Transfer cooked shrimp dumplings into soup bowl
8. Pour chicken stock over shrimp dumplings
9. Served with spring onions and pepper

Other attempt

White dumpling skin is a better option. Taste better, easier to wrap and does not need water to seal the sides.

To prepare wanton noodles, mix dark soya sauce, hoisin sauce or oyster sauce, chinese wine, sesame oil and small amount of stock. Bring to a simmer. Toss cooked one portion of egg noodles with 2 to 3 tablespoons of sauce. Serve with blanched caixin and a bowl of wanton soup.

Salt Grilled Salmon Fish Head

Ingredients
Fresh salmon fish head
Sea salt

Method

1. Line your baking tray with aluminium foil
2. Make a bed of sea salt on the baking tray
3. Spray some mist of water on sea salt
4. Rub sea salt all over salmon fish head
5. Place fish head on bed of salt
6. Grill in oven at 250 degrees for 13 minutes
7. Serve immediately

Seafood Tofu Puffs 金包海鲜

Ingredients
2 boxes of tofu puffs, invert inside out
10 pcs tiger prawns, removed shells and coarsely chopped (left about 150gm)
150 gm fish paste
1 stalk of spring onions, slice thinly
1 clove of garlic, minced
Seasoning of 1 tsp fish sauce, half tsp sesame oil, 2 tsp cornflour, 1/4 tsp salt and pepper


Method

1. Mixed all ingredients & seasoning together.
2. Using a piping bag, pipe seafood paste into inverted tofu puffs
3. Fry until golden brown
4. Drain away oil
5. Enjoy with some good chilli sauce

Other attempt

Seafood Tofu Puffs done without inverting the puffs are not crispy as those inverted.

Tuna Apple Mayonnaise

Ingredients

2 cans of tuna chunks in water, squeeze tuna to drain away water
1 small jar of mayonnaise (about 220ml)
Half green apple, dice
Half red or yellow onion, remove core, dice
2 tbsp lemon juice

Method

1. Mix everything together
2. Grind some black pepper
3. Serve with toast and chips
4. Chill leftover in airtight container

Watch video here